Spaghetti Squash Pomodoro with Roasted Chicken Recipe

1:59 PM, Oct 4, 2012   |    comments
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Serves: 4
Preparation Time: 1 hour


1 large spaghetti squash

chopped tomatoes or sun-dried tomatoes

1 tablespoon macadamia nut oil

pinch basil & oregano

salt & pepper

1 teaspoon white wine vinegar

1 rotisserie chicken


1. Preheat oven to 375°F.

2. Halve squash lengthwise and scoop out seeds.

3. Coat a baking sheet with cooking spray; lay halves, flesh side down, on sheet.

4. Bake 1 hour or until you can easily pierce shell. While squash bakes, sautégarlic, tomato and onion in oil over medium heat 5 minutes. Add seasonings and white wine vinegar, cooking for about 5 minutes.

5. Lower heat if sauce begins to boil. Remove squash from oven. Scrape crosswise to pull strands from shell.

6. Serve either vegetarian or with rotisserie chicken.


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